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Sourdough discard apple walnut coffee cake slice half eaten on a plate with a fork on the plate. The full cake is blurred out behind the plate in the background.

Sourdough Discard Apple Walnut Coffee Cake

This sourdough discard apple walnut coffee cake includes the warm flavor of cinnamon and nutmeg with a burst of apple and the unique texture of walnuts. A classic apple crumble sits on top of the cake, along with a simple glaze. This cake is perfect served warm with a mug of coffee!
5 from 1 vote
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Course: Cake, Coffee Cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Author: Jamie

Equipment

  • 9" Springform Pan or 9" Cake Pan
  • Mixing Bowl
  • Rubber Spatula

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar light or dark brown sugar
  • 2 large eggs
  • 1/2 cup sourdough discard
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded apple Granny Smith, Honey Crisp (2 medium apples)
  • 1/2 cup chopped walnuts

Crumble Topping

  • 1 cup chopped apple Granny Smith or Honey Crisp (1 large apple)
  • 1/2 cup powdered sugar
  • 1/2 cup brown sugar light or dark brown sugar
  • 1/2 cup chopped walnuts

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk milk of choice (I use whole milk)

Instructions

  • Preheat oven to 350℉. Line a 9" cake pan or springform pan with parchment paper; then grease it, sprinkle a bit of flour on the paper, and set aside.
  • Shred the apple with a grater. If you wish to peel the apple, do so before grating the apple. I do not peel my apples, but either way works! Set the shredded apple aside.
  • Mix the Dry Ingredients: In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • Combine the Wet Ingredients: In a large mixing bowl, mix the extra-virgin olive oil, granulated sugar, and brown sugar until fully incorporated. Mix the eggs in one at a time. Next, add the sourdough discard, vanilla extract, and shredded apple.
  • Gradually pour the dry ingredients into the bowl of the wet ingredients. Stir until just combined. Scrape the sides of the bowl to incorporate all the dry ingredients, while being mindful not to overmix. Finally, fold in the chopped walnuts. Pour the cake batter into the pan.
  • Make the Crumble: Chop the apple. In a medium bowl, combine the powdered sugar, brown sugar, chopped walnuts, and chopped apple. Sprinkle the topping over the cake batter.
  • Bake: Bake the coffee cake for about 45 minutes. You can tell if the cake is done by sticking a toothpick in the center of it. If no wet batter sticks to it (moist crumbs are fine), it is fully baked. Allow it to cool for 10 minutes.
  • Make the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the coffee cake. Cut and serve!
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1slice | Calories: 580kcal | Carbohydrates: 86g | Protein: 7g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 483mg | Potassium: 154mg | Fiber: 2g | Sugar: 62g | Vitamin A: 78IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg
Calories: 580kcal
Tried this recipe?Mention @Bake.With.Jamie